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| Main ingredients | Parboiled rice, Buttermilk, Green chillies, Asafoetida, Dried red chillies, Fresh coriander leaves, Scraped fresh coconut, Curry leaves, Oil |
| Cuisine | Tamil Nadu |
| Course | Snack |
| Prep time | 3-4 hours |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 cup parboiled rice (arsi)
- 2 cups buttermilk
- 2-3 green chillies
- ¼ teaspoon asafoetida (hing)
- 2 dried red chillies
- Salt to taste
- 1 cup fresh coriander leaves
- ½ cup scraped fresh coconut
- 8-10 curry leaves, finely shredded
- Oil for deep frying
- Coffee to serve
Method
- Wash rice with sufficient water 2-3 times and drain. Add buttermilk and set aside to soak for 3-4 hours.
- Drain the rice and reserve some of the buttermilk, Put the rice into a mixer jar. Add green chillies, asafoetida, dried red chillies, salt and coriander leaves and grind to a coarse paste.
- Add coconut and ¼ cup of the reserved buttermilk and grind to a fine paste.
- Transfer the paste into a bowl, add curry leaves and mix till well combined. Dip your fingers in some water and take a small portion of the mixture, shape it into a ball, and flatten it on a piece of banana leaf. This is a vadai.
- Heat sufficient oil in a kadai. Gently slide in the vadais, a few at a time, and deep fry till golden brown and crisp. Drain on absorbent paper.
- Transfer the vadai into a serving bowl and serve hot with coffee.
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